*Article* **Physicochemical, Morphological, and Functional Characterization of Edible Anthocyanin-Enriched** *Aloe vera* **Coatings on Fresh Figs (***Ficus carica* **L.)**

**Sawsan Ali Al-Hilifi 1,\* , Rawdah Mahmood Al-Ali <sup>1</sup> , Orass T. Al-Ibresam <sup>1</sup> , Nishant Kumar <sup>2</sup> , Saeed Paidari <sup>3</sup> , Anka Trajkovska Petkoska <sup>4</sup> and Vipul Agarwal <sup>5</sup>**


**Abstract:** In the present investigation, *Aloe vera* gel (AVG)-based edible coatings enriched with anthocyanin were prepared. We investigated the effect of different formulations of aloe-vera-based edible coatings, such as neat AVG (T1), AVG with glycerol (T2), *Aloe vera* with 0.2% anthocyanin + glycerol (T3), and AVG with 0.5% anthocyanin + glycerol (T4), on the postharvest quality of fig (*Ficus carica* L.) fruits under refrigerated conditions (4 ◦C) for up to 12 days of storage with 2-day examination intervals. The results of the present study revealed that the T4 treatment was the most effective for reducing the weight loss in fig fruits throughout the storage period (~4%), followed by T3, T2, and T1. The minimum weight loss after 12 days of storage (3.76%) was recorded for the T4 treatment, followed by T3 (4.34%), which was significantly higher than that of uncoated fruit (~11%). The best quality attributes, such as the total soluble solids (TSS), titratable acidity (TA), and pH, were also demonstrated by the T3 and T4 treatments. The T4 coating caused a marginal change of 0.16 in the fruit titratable acidity, compared to the change of 0.33 in the untreated fruit control after 12 days of storage at 4 ◦C. Similarly, the total soluble solids in the T4-coated fruits increased marginally (0.43 ◦Brix) compared to the uncoated control fruits (>2 ◦Brix) after 12 days of storage at 4 ◦C. The results revealed that the incorporation of anthocyanin content into AVG is a promising technology for the development of active edible coatings to extend the shelf life of fig fruits.

**Keywords:** coating; anthocyanin; fruit decay; postharvest shelf life; *Aloe vera*; antioxidant; fig
